Caramel tartlets
Instructions
The doses are for 10 pie mould.
The day before, prepare the sugar paste.
In a bowl mix the butter and sugar until creamy.
Stir the egg, then the flour.
Knead the dough quickly so as not to make it too elastic.
Make a ball, cover and let stand in a cool place until the day after.
Roll out the pastry to a thickness of half a centimetre, arrange in small buttered pie mould moulds.
Prepare the dough by mixing up the nuts chopped nuts and icing sugar wet with a little water.
Add one egg yolk.
Work this mixture until it becomes fluffy.
Ben snow mounted soda egg whites, gradually incorporate the pasta of nuts.
Carefully spread it in molds.
Bake in preheated oven at 200 degrees for 30 minutes.
Let cool and put.
Meanwhile, prepare caramel with walnuts: in a saucepan, pour the cream and heat the wax on low heat.
In another place just moistened sugar with a tablespoon of honey and simmer without stirring until it became Golden.
Retire it from the fire, add the hot cream and add the walnut kernels.
Mix everything up.
Pour the caramel over pie mould.
Let cool, but without putting in the refrigerator, then arrange on a platter.
Ingredients and dosing for 6 persons
- 250 g of flour
- 150 g of butter
- 100 g of icing sugar
- 1 egg
- For pasta of nuts:
- 30 walnut kernels
- 25 g of icing sugar
- 2 eggs
- For the caramel:
- 250 g of sugar
- 100 g of walnut kernels
- 20 cl of cream
- 20 g of honey